Morning Maple Muffins Recipe

Maple combines with a subtle touch of cinnamon and nuts to give these muffins the flavor of a hearty pancake breakfast. But you don't have to sit down to enjoy them. Our 2-year-old comes back for seconds, and even my husband, who's not a muffin eater, likes these. —Elizabeth Talbot, Lexington, Kentucky

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"I was very excited about these but when I started to mix the dry and wet together it looked very firm... (I am starting to think I may have forgot to add the milk?) I also had to use yogurt as I had no sour cream.. they turned out ok but not big at all and kind of uncooked in the middle? They are still good and my kids are not picky at all so will still eat them! I will try them again with sour cream and make sure I add the milk...)"

I am always looking for ways to make recipes healthier. In this recipe I used equal parts whole wheat, all purpose, and whole grain barley flour, and added a bit of wheat germ. I reduced the butter to 1/4 cup and used 1/2 cup fat free Greek yogurt (subbed for sour cream) for the muffin, and added maple flavouring after reading other reviews. For the topping I swapped out white sugar for brown. I got 18 medium sized muffins.

The result is a delicious and tender muffin which is easy to prepare. With the changes I made I would say this is a very versatile muffin recipe and I am sure I will make it again."

"These muffins are some of the best I've ever had. They really do taste like pancakes. My son and husband loved them! Instead of making 16 muffins as the recipe calls for, I made 8 jumbo muffins by filling 8 muffin cups to the brim with batter (a trick I learned from a baking blog I follow). They were big and beautiful, like something you'd see in a bakery window! Made the house smell wonderful! I did not add butter to the topping as I already had a sugar/cinnamon mixture on hand, and was pressed for time. I did throw some chopped walnuts into the sugar mix. Wonderful recipe ... delicious!"